Description
These tender, spice-infused lamb meatballs are served atop creamy hummus and garnished with pine nuts, red onion, and herbs. Inspired by traditional Middle Eastern flavors, this dish makes a stunning appetizer or a hearty main.
Ingredients
- Ground lamb
- Garlic, minced
- Onion, finely grated or minced
- Ground cumin
- Ground coriander
- Ground cinnamon
- Paprika
- Fresh parsley and mint, chopped
- Salt and pepper
- Olive oil
- Hummus (store-bought or homemade)
- Red onion, thinly sliced
- Toasted pine nuts
- Fresh lemon juice
- Optional: sumac, chili flakes
Instructions
- Prepare the meatballs: Combine ground lamb, garlic, onion, spices, herbs, salt, and pepper in a bowl. Mix until just combined.
- Form into small balls (~1 inch) and chill briefly to firm up.
- Cook the meatballs: Heat olive oil in a skillet over medium heat. Brown meatballs on all sides until cooked through (about 10–12 minutes).
- Prepare the serving base: Spread hummus on a plate in a circular layer.
- Assemble: Arrange meatballs on top of the hummus. Garnish with sliced onion, pine nuts, chopped herbs, a drizzle of olive oil, and a squeeze of lemon juice.
- Optional: sprinkle with sumac or chili flakes for extra flavor.
Notes
- Substitute ground beef or turkey if lamb is unavailable.
- Use labneh or tzatziki instead of hummus for a different base.
- Make into sliders or stuff into pita bread for a handheld version.
- Add roasted vegetables or a tabbouleh salad on the side.
- Storage: Keep meatballs and hummus separate in airtight containers for up to 3 days.
- Reheat: Warm meatballs in a skillet or microwave; serve over fresh hummus.
- Do not freeze assembled dish; meatballs can be frozen separately for up to 2 months.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg